Pork Chops with Caramelized Onions, Apples, and Rosemary
This twist on the classic pork chops and apple sauce is quick and easy recipe that can be made any night of the week, or for a dinner party. It’s family friendly and comforting. Thick cut pork chops lightly pan fried in butter with rosemary and finished in the oven, served over saute’d apples and caramelized onions in a delicious Dijon mustard and wine sauce.
Why I love these pork chops so much
If you read my exceedingly long post about 2nd grade a week or two ago, you would know that I had a thing for Peter Brady as a young girl. To this day I can not say pork chops with out thinking “Pork chawps and applesawsh”. Remember that episode? Peter was trying to imitate Humphrey Bogart. The whole time I was making this dinner I found myself rolling my upper lip up on my top teeth and saying “pork chapsh and applesawsh”. You probably find this quite strange and possibly kookookachoo. I know. It’s who I am, no excuses. Other than my nostalgia for The Brady Bunch I really do love pork chops and apples. This recipe looks so fancy but it is so easy and comes together in under thirty minutes. Serve it with a side of green beans, or a baked potato. Honestly, this protein goes with just about any veggie. So here’s how you too can make pork chapsh and applesawsh.
Gather these ingredients
Let’s make this recipe
Preheat oven to 375 degrees F. Season the pork chops with salt and pepper. Season the flour as well with salt and pepper.
Dredge the pork chops in the seasoned flour. Add two tablespoons of butter to a large skillet on your stove top over medium.
Place a sprig of rosemary in the pan and place pork chops on top. If butter starts to burn turn down the heat.
Sear pork chops for three minutes on each side and remove to a baking sheet. Place pork chops in preheated oven to finish cooking for 10-15 minutes. If you have a meat thermometer check the internal temperature after 10 minutes if thermometer reads 145-150 degrees you can remove the chops from the oven.
If there is burned flour and butter in the pan after pan-searing the pork chops, take a paper towel and wipe it clean. Next, add the remaining two tablespoons of butter to the pan and let it melt. Once melted, add the sliced onions and apples. Sprinkle with sugar and, for seasoning, a pinch of salt.
Sauté the onions and apples over medium to low heat. Cook until they begin to caramelize and turn golden brown, as shown in the picture above. Add Dijon mustard and white wine. Mix to combine. Taste. Season with salt if needed and add pepper. Stir in chopped rosemary.
Plate by dividing caramelized onions and apples onto plates and topping with pork chop.
FAQ’s
- Can I make this with bone in pork chops? Yes, don’t need to change anything. Although, time in the oven will need to be added. Just remember to check internal temperature before removing from oven. Internal temperature needs to be 145-150 degrees F.
- The best apples for pork chops are Granny Smiths, Cortland, Northern Spy, or Jonathans. Granny Smiths are the easiest to find; however, Northern Spys are my favorite for cooking if you can find them. They are an old variety of apple; they are perfect because they are tart, they hold their shape when cooked, and they also become tender.
- How to keep pork chops from drying out, avoid overcooking them. Cook the pork until the internal temperature reaches 145°F, or just below. Remove from heat, tent with aluminum foil, and let rest for 5 minutes. Don’t cut into the meat to check for pinkness, as this will let the juices escape. If you have a meat thermometer, use it; otherwise, follow these steps: Sear the pork chops for 3 minutes on each side in a hot pan, then transfer them to a preheated oven at 375°F for 10 minutes. Let rest before serving.
Serving suggestions
- Weeknight dinner with potatoes: mashed, baked, or roasted. Side salad, and a green veggie like green beans, brussel sprouts, or broccoli.
- Holiday dinner: Pork chops are budget-friendly, and this recipe comes together easily and quickly, yet gives a celebratory vibe, making it perfect for a holiday meal.
- Pairs beautifully with a glass of white wine.
I would love to hear from you!
Please leave a comment below and let me know if you tried this recipe and how it turned out. Also, give it a star rating in the recipe card below, or pin it to your ‘Weeknight Meal’ Pinterest board and follow Eat2gather on all your social media platforms so you never miss a delicious recipe again! XO Sheila
Pork Chops with caramelized onions and apples with rosemary
Equipment
- 1 12" frying pan
- 1 baking sheet
Ingredients
- 4 thick cut pork chops you can use the thin chop or pork steaks if you prefer
- 1 cup flour
- 1 tsp salt
- 1 tsp pepper
- 4 tablespoons butter
- 1 whole large apple use a tart variety. I used Spy or Granny Smith.
- 1 whole medium onion
- 5 sprigs rosemary
- 1/4 cup Chardonnay any dry white wine, or chicken broth
- 1 tbsp sugar
- 1 tbsp Dijon mustard
- salt and pepper to taste
Instructions
preheat oven to 375
- Core and slice apple. Slice whole onion into thin strips. Set aside.
- Pat pork chops dry with paper towel and set aside. Put flour, salt, and pepper in a shallow dish. Add 3 tablespoons of butter to the skillet and let it melt. Dredge pork chops in seasoned flour.
- Once butter is bubbly, add pork chops to pan place a rosemary spring on top of each pork chop. Pan fry for 3 minutes on each side. Once nice and brown remove to sheet and place in oven for 10 minutes.
- If there is burnt butter and flour in skillet wipe clean with a paper towel. Add last tablespoon of butter to skillet add sliced apples and onion sprinkle with salt and pepper (just a dash). Add sugar to the pan, sprinkling it over apple and onion slices. Move ingredients around to get them browning in pan. Medium to med-low heat.
- Once onions and apples are soften and just starting to brown add mustard and wine to the pan and whisk around get up and browned bits and stirring them into the sauce.
- If you have a meat thermometer check the internal temperature of pork chops it should be 145°. Even if it is just above 140 you can remove chops from the oven, because pork chops will continue to cook.
- Plate each pork chop on top of saute'd onions and apples. Drizzle some of the wine sauce over the top.
Mmmmm, sounds so yummy!
Oh, I want to make that! Thanks for sharing.
That looks really yummy. And that Brady Bunch scene must have stuck in the brains of a lot of people because my dad used to say that all the time. 🙂